5 self-inspection reports on canteen work

# Report # Introduction A period of work ended inadvertently. Looking back on this extraordinary time, there are laughter, tears, growth and shortcomings. Therefore, it is necessary to make a summary and write a self-inspection report. The following is the canteen work self-inspection report, welcome to read!

1. canteen work self-inspection report

Canteen work is an important part of school logistics service. Directly responsible for the food hygiene and safety of the teachers and students of the whole school, so not only the teachers and students of the whole school are very concerned, but also parents and society are very concerned. Therefore, the canteen is also a window of the school. As the "window" unit of the school, its work quality is directly related to the external image of the school and the vital interests of the teachers and students. Therefore, we insist on doing the following work well: 1, focusing on the overall situation and raising awareness.

Since the beginning of this year, especially in the next semester, the overall work of the school has shown an unprecedented tense and busy scene, and various inspections have followed. In this case, if we can't keep up with the excellent situation of the rapid development of the school, we will certainly live up to the trust and support of the school leaders and face the teachers and students of the school. Therefore, we regard doing a good job in various life services as an important aspect of implementing the annual goal of the school and Scientific Outlook on Development, adhering to the people-oriented principle, caring for the lives of teachers and students, and earnestly doing good deeds and practical things for the majority of teachers and students, so that the canteen can truly become a "home for teachers and students". In particular, we can closely combine the overall situation of the school's work with the reality of our unit, and insist on educating employees on "life service is no small matter" and "it is our duty to do all kinds of services well", so that everyone can realize the importance of doing their job well ideologically and consciously devote themselves to all kinds of services. Since the beginning of this year, all the staff in the canteen have been able to focus on the overall situation of the school and do their jobs wholeheartedly, which has been well received in many inspections.

2. Strengthen management and standardize operation.

The canteen work directly deals with the teachers and students of the whole school, involving some specific problems such as eating and drinking, and is considered as a "thankless job". In this case, we don't regret that although we have done a lot of work, we have not been recognized by everyone, but we have tried our best to do all kinds of services. Since this year, we have lived up to the expectations of school leaders, teachers and students. Leaders set an example, strengthen management in all aspects, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing all kinds of management well, we have also done a lot of work in changing service attitude and improving service quality. We always adhere to the people-oriented service concept, adopt various service methods, and try our best to provide convenient conditions for teachers and students, so that everyone will feel at home as soon as they enter the canteen.

3, unity and cooperation, quality service.

The tasks undertaken by the canteen are fragmentary and complicated, but each task is closely related to the overall work of the school and the vital interests of teachers and students. Especially when welcoming various inspection visits, the overall appearance of the canteen is directly related to the external image of the school. Therefore, with the cooperation of relevant offices, we insist on internal unity and cooperation and improve quality services. Especially this year, there are many inspections, few people in the canteen and a heavy workload. In order not to affect the normal work operation, whenever there is a task, our internal staff can obey the arrangement of the leader, regardless of each other's work, regardless of conditions, go all out to do a good job of inspection. Since the beginning of this year, the canteen has undertaken more than ten inspection tasks, but each reception task has been successfully completed and praised by the inspection team.

In terms of dining, we don't stop at the general level of making teachers, students and employees only have enough to eat, but we make more efforts in service attitude and food quality in strict accordance with the requirements of school leaders. Now the canteen has a stew a day, and the food pays attention to the combination of meat and vegetables. In order to do this work well, canteen managers and cooks are all thinking in one place, making one place, and wholeheartedly providing satisfactory and high-quality services for cadres and workers. The canteen has made a weekly recipe and published it, which is easy to accept everyone's supervision. Thanks to the efforts of the canteen staff, the quality of food and service in the canteen has improved.

The above achievements are due to the attention and guidance of the school leaders, the hard work of the team leaders, the hard work models such as Master Wang and Master Ma, the excellent performance of the team leader on the first floor and the unity and cooperation of all the staff. I want to pay special tribute to Master Wang and Master Ma. They are old, regardless of internal or external conditions, they are working hard. I hope you can learn from these two old comrades.

Disadvantages:

1. Some comrades in the canteen have the idea of negative coping. They don't want to do their work well, but just want to finish it.

2. A few comrades in the canteen are disunited, even forming gangs, which seriously affects their work.

In view of these problems, we will take necessary measures to slightly adjust the canteen staff in the next semester.

2. The canteen work self-inspection report

This semester, my work is facing brand-new challenges. In the past period of time, due to the reuse of school leaders and gratitude for school training, I began to serve as the supervisor of the canteen from this semester, responsible for the development and implementation of the overall work of the canteen. This school year, the Food and Beverage Department of the General Affairs Department continued to adhere to the principle of "service, standardization, high efficiency and first-class" put forward by President Lei, clarified the working ideas, strengthened the implementation of the post responsibility system, strengthened infrastructure and strengthened posts. Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of hard work and diligent thinking, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", spare no effort to relieve the worries of teachers and students, complete food hygiene, food quality and food safety work with high standards, be responsible for the health of teachers and students, and serve the teaching management system and school development. Our school has been developing by leaps and bounds since its establishment, and the school canteen is responsible for providing food security services for all teachers and students. It can be said that the logistics management of the canteen is a department most closely related to the daily life of teachers and students. After half a semester's work, under the guidance of the director, with the strong support and help of leaders, teachers and colleagues from all departments of the school, I worked closely with the director to implement all the work in the canteen, and worked with all the staff in the canteen to constantly improve myself, sum up experience and improve my own quality, so that the overall work of the canteen this semester has been substantially improved and pushed to a new level, providing better logistics service guarantee for the development of the school. Since I took over the canteen in September, I have encountered great challenges. Because the high school canteen in Rome campus opened in September 1, I have to transfer 10 more old employees to the everbright canteen. For various reasons, it was difficult to recruit employees at that time. Everbright canteen has been operating in a state of lack of staff. This semester, in the case of shortage of staff, I strengthened the professional ethics training and encouragement for the canteen staff, and adopted the management mode of "one belt, one belt, old and new" and skilled canteen. Let the class cadres in the canteen improve themselves while managing others, point out the irregularities in their work in time, put forward improvement measures, and guide them how to make the overall work reach the norms and standards. I used every opportunity to help them until the end of this semester.

In routine work, the eight-character policy of "service, standardization, high efficiency and first-class" is the guiding principle for school leaders to work in the General Affairs Department; My canteen organizes all staff to seriously study the principles and policies of the school, how to translate the advanced ideas of school leaders into practical work, so that our work can truly reach the school teaching management system, serve the teachers and students of the school, serve the society and play a good comprehensive benefit; After the weekly meeting, employees' thoughts are formed. Our job is to educate, which should reflect both service and education. We should not only work actively, but also work hard; After half a semester's work, the mental outlook and work style of the canteen staff have been clearly displayed, which has effectively promoted the overall work. Starting from every week, insist on holding early meetings, timely solve and deal with the substandard places of employees, sum up yesterday's comprehensive work, arrange today's new work, assess and evaluate employees' daily work, and make employees' work clear in a short time; Make employees constantly improve and improve in their work; Every Friday noon meeting summarizes the overall work of the canteen, arranges the work for next week, summarizes the work of employees this week, and helps employees improve their work ideas, professional knowledge, skills and service attitude.

3. The canteen work self-inspection report

Under the direct care and guidance of the leaders of enterprises and departments, and through the diligent efforts of all the staff in the canteen, the quality, variety, sanitary conditions and normal use efficiency of equipment in the canteen have undergone fundamental changes. The concept of workers has changed, the work efficiency has improved, and the unity and working atmosphere have improved. Put an end to waste in the canteen. First, the backbone of the canteen has been initially established, and the division of responsibilities is clear. They should give full play to their specialties in their daily work, strengthen the management of all links, and achieve point-to-point management. The responsibility lies with people. The work is proceeding in an orderly way.

Second, the system management and daily supervision and inspection have been strengthened to ensure that the food entering the canteen and the food sold meet the food hygiene requirements. Breakthrough progress has been made in the environmental sanitation of canteens, which has fundamentally changed the messy phenomenon of canteens.

Thirdly, the quality of food has been greatly improved, and varieties of colors have been added, especially the varieties of soybean milk and tofu, which were well received by the workers during August. The quality and taste of the cake have improved. Frequently introduce the dishes that workers welcome, so that workers can have satisfactory meals in the canteen.

Fourth, strengthen cost management, reduce and eliminate waste from all aspects, strengthen procurement management, and reduce direct production costs from the source. Make the canteen from a monthly loss of more than 30 thousand yuan to a slight surplus

Five, strengthen the management, maintenance and repair of canteen equipment, and achieve the basic normal use. The canteen equipment is managed by special personnel, maintained regularly and maintained in time, which has changed the situation of unattended management, unattended maintenance and untimely maintenance of faulty equipment in the past, improved the efficiency of equipment use and reduced the failure rate of equipment.

Six, establish and improve the team's normal learning system and work system, and carry out a series of effective work. For example, visit the customers at the grass-roots production line, understand the content and requirements of their services, master the basic requirements of front-line employees for food quality and variety, hold a team meeting every Friday afternoon to solve the remaining problems, put forward new requirements, find problems, and find ways to improve the service level and food quality. Create a management atmosphere of striving for the upstream.

Seven, the establishment of canteen management system and methods, humanized implementation of the Five Regular Law, requiring everyone to participate and achieve the "Five Regular". Everyone starts by sorting out the things needed in their lockers and workplaces, making the working environment clean and hygienic, labeling the things themselves, and having a perceptual knowledge first. Carry out the advanced management techniques and methods of "Five Regular Laws", strengthen the self-discipline mechanism, increase food hygiene and safety, create a safe, clear and comfortable working environment, stimulate employees' team consciousness and improve employees' satisfaction, thus shaping the good image of the canteen, realizing high-standard operation and management mode and sustainable development.

Eight, strengthen infrastructure, the establishment of canteen freezer cold storage, to stabilize the price of enterprise canteens, adjust the supply varieties, reduce waste, ensure emergency use has a good foundation. The actual functions of each warehouse were adjusted, and the washing and residue collection rooms were expanded, which made the use function of the canteen more reasonable and perfect.

Nine, the establishment of canteen staff performance appraisal methods, performance appraisal of diversified workers, walking in front of the enterprise, is a kind of management strengthening and breakthrough.

Problems and plans for the next quarter:

1. The dining varieties in the canteen should be innovative, and the traditional varieties should not be lost. It is necessary to have all kinds of home-cooked meals and snacks, but also to be innovative. The introduction of excellent pastry chefs has made a breakthrough in pasta. Strengthen service training and invite professionals to conduct on-site training. Improve the performance appraisal system and incentive mechanism, and strictly implement them.

The canteen equipment has been used for five years. Due to the lack of maintenance and timely maintenance for many years, the equipment is seriously aging and must be replaced, repaired and maintained in batches. The boiler chimney needs to be rebuilt. Now it has affected the start of the boiler. There is no hot water supply in the front canteen, so it is necessary to install hot water supply equipment to solve the problem of washing dishes and chopsticks in winter.

3. Open a shop in the canteens of enterprises and institutions to solve the problem that some employees can't use up their consumption cards, and adjust them according to the different needs of employees.

4. At present, the average number of people dining in the canteen is about 2 100, and about 200 copies are delivered every day. The total is about 2300. Four meals a day. To solve the problem of long waiting time in the dining hall, we should remove the windows for selling vegetables in the dining hall and add a waiter and a consumer machine to each window. If six windows are added, six waiters will be added, and the window serving pasta will be moved outside to make room for another window and add one waiter. Speed up the flow of people. Reduce the waiting time for selling rice. Arrange extra staff for the pastry team to make special cakes.

5. There is a standardized operation room for the transformation of the working environment of the front canteen, the elevation of the warehouse floor and the leakage prevention of the roof, the displacement of equipment in the washing room, the migration of rough machining and the washing of dishes and tableware. The matching working environment of cutting and the reasonable configuration of pier, knife and table make the operation handy. The working environment of stoves and the reasonable configuration of stoves in a canteen are important parts to determine a canteen.

6. The number of workers on the16 road has increased, and the windows of the front canteen have also increased accordingly, and the number of personnel has also increased. A chef and two waiters.

7. For the sake of food safety in the canteen, access control system and electric bell should be installed to prevent outsiders from poisoning. Because the surrounding environment and people are too complicated.

8. There are more than 65,438+00 spoons delivered by gantry cranes, bridge cranes and external managers, which cannot be recycled every time. After a month, there are also four or five hundred losses. You can use disposable spoons, or give each of them a spoon to keep for yourself.

9. Adding a hot water tank in the living building can solve the problem of using the canteen and bathroom in winter.

10, the bathroom needs to be equipped with timing equipment, which can save energy for enterprises and prevent unnecessary consumption.

1 1. Transform a green space at the gate of the office building to create a bright spot area that conforms to and enhances our corporate image.

4. The canteen work self-inspection report

In the school canteen work, under the correct leadership and supervision of school leaders, I firmly established the purpose of "serving and educating people", standardized the canteen safety and health work, guaranteed the life needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents. First of all, we must establish a sense of service between teachers and students. I abide by the school rules and discipline, unite with my colleagues, be pragmatic, optimistic and enterprising, always maintain a rigorous and serious work attitude and meticulous work style, and be diligent and hard-working. Work in the school, serve warmly, stick to your post, and work overtime to complete the tasks that need to be completed in time. In order to establish the consciousness of service and education, teachers and students will feel at home when they go to the canteen, and feel at ease, comfortable and assured.

Secondly, we should do a good job in food hygiene and safety in the canteen. The health and safety of school canteens is a major event related to the life safety of teachers and students, which cannot be overemphasized.

First, strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection.

Second, strictly control production and operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and sanitary, the canteen should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day, and make a food quality checklist. Washing vegetables is learned. What vegetables should be washed before cutting, what vegetables should be cut before washing, what vegetables should not be soaked, what vegetables should be soaked before washing, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water, and how long, all of which require workers to operate strictly in accordance with the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents.

Third, strictly control the sales of finished products. The cooked food for each meal is transferred from the cooking room to the pantry for isolated storage. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold.

Fourth, strict tableware disinfection. Cleaning and disinfection of tableware and containers for placing crops: firstly, clean the disinfected items with boiling water, then carry out chemical disinfection with detergents such as cleaning, then put them in a steamer for more than 30 minutes, and put large items in a pot for more than 30 minutes, which is physical disinfection. Backward disinfection rooms and cabinets will be cleaned and disinfected. In recent years, the superior departments have randomly checked the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%.

Fifth, strictly control the personal hygiene of chefs. As a canteen operator, he insists on regular physical examination and holds a health certificate. Develop good personal habits, frequently cut hair, frequently cut nails, frequently wash clothes, and frequently change work clothes, so as to wash hands, disinfect, wear work clothes, wear work hats, and put on posts before going to work; Wear a mask when selling rice; Don't smoke at work.

In short, I have made my own efforts for the healthy and rapid development of our school in the school canteen, which has been recognized by all the teachers and students, trusted by parents and affirmed by leaders at all levels. I will continue to innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level.

5. The canteen work self-inspection report

Another semester has passed, and the canteen, as the most important thing in logistics, is naturally indispensable. As a canteen, you can't do without diet, which is an indispensable part of everyone's life. If you leave to eat, it is impossible to survive, so it is also very important to be a unit canteen. First, show certificates to eliminate potential safety hazards.

Our school is a university with nearly 5000 people. As a large-scale collective canteen, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a pre-job physical examination every year, and those who fail the physical examination will not be hired. Secondly, carry out ideological education for employees from time to time and implement the requirements of the food hygiene law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All employees can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution, and be on call to ensure the normal operation of the canteen.

Second, strengthen software management.

At the beginning of the semester, canteen managers and employees studied the Food Hygiene Law of People's Republic of China (PRC) together to improve the ideological understanding of each employee. This semester, ten rules and regulations (such as the system of working with certificates) were formulated and put on the wall, especially the flow chart of food poisoning report (on the wall) and the food poisoning prevention plan were improved, so as to ensure the safety norms of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, so that the school collective canteen has laws to follow and rules to follow. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.

The school attaches great importance to the internal management of the canteen and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention) and strictly control the "five customs" in procurement work, that is, strictly control the purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food and reject unqualified items during acceptance. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.

Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do a good job in all kinds of accounts and related materials, so that the information is not lacking and the content is accurate and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.

Third, standardize operations and put them in place.

This semester, the school has formulated and improved various management systems such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sales and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict institutionalized health management, clear division of labor and clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-work.

Fourth, increase hardware investment.

In the management of canteen, we deeply feel that the current situation of canteen hardware facilities and equipment can not meet the development requirements. Therefore, the school invested nearly 600,000 yuan to renovate the canteen this summer, renovated the new teachers' canteen and improved the dining environment for teachers and students.

Five, the implementation of fixed-point procurement system, put an end to security risks.

The safety work of canteen mainly includes food procurement, processing and storage, tableware cleaning and disinfection, canteen staff themselves and so on. The school has further improved its understanding of centralized procurement of raw materials for canteens, with systematic measures and standardized procedures, and fixed-point procurement of oil, seasoning and rice. Pork is provided by Chenhe Pig Professional Credit Cooperative of Hunan Province with complete scale and qualification in our county, based on the principle of quality first and price second. And adhere to the licensing system, obtain the food hygiene inspection certificate, laboratory test sheet, business license and related certificates, and accept them by special personnel, and earnestly do a good job in the inspection and acceptance of incoming goods. Food processing, storage, tableware cleaning and disinfection should be carried out in the post, division of labor to people, clear responsibilities, timely records, principals and logistics directors do not regularly check. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions. The canteen staff and related management personnel shall have a health check-up every academic year, hold a safety meeting regularly every month and have a health check-up every day. They must receive knowledge training, maintain good personal hygiene, accept temporary inspection at any time, and wear uniform work clothes and work caps. Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all faculty members, and formed good standardized hygiene habits, which has made great progress and certain achievements in the overall catering work in our school and ensured the stability and development of our school. There has never been any safety accident in the canteen, and the canteen work has been well received by superior leaders and health departments. In order to improve the quality of students' meals and satisfy students, parents can rest assured that the school strictly controls the zero profit of the canteen and does not usurp students' money.

Problems in intransitive verbs

On the one hand, with the improvement of people's living standards, little mathematics has become a spoiled habit, which is mainly manifested in:

1, picky eaters, partial eclipse, leading to the phenomenon of watering rice and vegetables.

2. Individual students have poor independent living ability, are unwilling to wait in line for meals, and often eat instant noodles and bread.

On the other hand, due to the lack of psychological research on students, individual canteen staff often can't think about what students think and treat each student correctly, which brings certain difficulties to canteen management. However, every job has its advantages and problems, but as long as we look at it in two, the difficulties will become handy. Therefore, I firmly believe that with the care and supervision of school leaders and the joint efforts of all canteen staff, our canteen will become more and more prosperous.